Moroccan · Rice Dishes
Saffron Vermicelli Rice
Thin vermicelli noodles are toasted in butter until golden before rice and saffron-infused water are added, a technique that gives this simple side dish a nutty depth beyond plain steamed rice, common alongside grilled meats.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g long-grain rice, rinsed
- 50 g fine vermicelli, broken into short pieces
- 30 g butter
- Pinch saffron threads, bloomed in warm water
- 500 ml water or stock
- Salt
Method
- 1
Toast the vermicelli
Melt the butter in a pot and toast the broken vermicelli, stirring constantly, until golden brown, about 2 minutes.
- 2
Add rice
Stir in the rinsed rice and toast briefly alongside the vermicelli, about 1 minute.
- 3
Add liquid
Pour in the water or stock, bloomed saffron water and salt.
- 4
Simmer
Bring to a boil, then cover and reduce heat to low, cooking 15–18 minutes until the liquid is absorbed and the rice is tender.
- 5
Rest and fluff
Remove from heat, let rest 5 minutes, then fluff with a fork before serving.
Chef's tips
- Watch the vermicelli closely while toasting — it goes from golden to burnt very quickly.
- Bloom the saffron in warm water for at least 10 minutes before adding for the best colour and aroma.
Frequently asked questions
Can I skip the saffron?
Yes, the dish is still good without it, though the saffron is what gives it its signature golden colour and fragrance.